Venison, Smoked Sausage and Apricot Stew
-
Feeds 3 - 4 people 
Prep time 15m
Cook time 90m
Description
It’s hard to beat a venison stew when the weather turns cold. The sausage/bacon adds a lot of depth of flavour and fat that will help to keep the venison tender and the whole dish glossy and satisfying.
- 500g diced venison haunch
- 500ml beef stock
- 150g smoked sausage or bacon lardons
- 100g dried apricots
- 1 nion, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1 stick celery, finely diced
- 150ml white wine
- Sprig thyme
- 2 bay leaves
- Preheat the oven to 180C.
- Heat a splash of oil in a lidded casserole and fry the smoked sausage or bacon until the fat is released.
- Add the onion, celery and carrot and cook until starting to soften - around 10 minutes. Set aside.
- Add the venison and cook until browned, then set aside.
- Deglaze the pan with the white wine, by adding it and letting it bubble down, scraping up any bits from the bottom of the pan using a wooden spoon. Add back the meat, vegetables, stock and the thyme, bay leaves, apricots and some seasoning.
- Put a lid on and transfer to the oven for 1.5 hours, or until the venison is very tender.
Share with your friends
Ingredients you will need
-
Morteau Sausage, +/-400g£14.95The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal chimneys, called tuys, and is a strongly flavoured and very dense uncooked sausage. In order for a Morteau sausage to be deemed authentic, it must be... -
Chef's Beef Stock, 1L£19.95Good quality beef stock is pure gold in the kitchen, because it can go into so many different dishes, and this French brand is good enough for a Michelin chef. Rich and tasty, it will form the basis of soups, casseroles, stews, pies, pasta dishes and more, and the pack will last a long time, especia... -
Indulge in the Richness of Venison Haunch Steaks! These venison haunch steaks offer a tantalising blend of flavour and tenderness, making them a delightful addition to any game meal. Cut from the haunch of the venison, these steaks boast a rich, robust taste without being overpoweringly gamey. Sour...
